I'm so impressed by the way that crusting buttercreams can look as flawless as fondant, and I'm wondering if it is possible to achieve that flawless look with SMBC? Everyone raves about my SMBC as it is not as sweet as traditional buttercream so I would prefer to keep this as my standard recipe, and i'd like to perfect my technique.
Anyone have any advice?
Hi I am pretty new to the forums but not to cakes. Although I have never heard of crusting butter cream. I assume you mean that after you apply it it crusts over a bit due to the confectioners sugar and gives the appearance of fondant.
I love the SMB also. It is smoother and softer and less sweet like you said. The best way that I know to smooth out the buttecream is with a hot spatula. That is my best advice on that.
hi cpastrychef, do you freeze the frosted cake before you use the hot spatula on SMBC?
i use one smbc... crumb coat lightly first, put in the fridge, then really ice it... smooth out as best as possible, then take super hot (i use almost boiling) and take a bench scraper dip in water and press lightly to melt it perfect. make sure you do this before putting in the fridge because it will streak the colors if not white... hth
Cakeanddazzle: just so I understand, you crumbcoat, refrigerate then ice it and use then use the hot spatula in the icing? Isn't the icing already at room temp? Wouldn't that melt it?
That is what makes it smooth - the hot spatula slightly melting it.
Here's a great response from antonia74 on another thread, she uses IMBC, but I think it'll work for SMBC too: http://www.cakecentral.com/cake-decorating-ftopict-615497-smoothing.html
yeah it only slightly melts it, not so that it is dripping off the cake! works beautifully!